Hot and sour cabbage(suan la bai cai )

Hot and sour cabbage

Introduction:

"This hot and sour cabbage is available in Shandong, Chongqing and Chengdu But the details are different. When you come to Shanghai, you naturally love sweet taste. A few spoonfuls of granulated sugar, a few red peppers, and finally a pot of boiling clear oil. Ha ha, it's spicy and sweet again. It's clear and crisp. Who else would you like to be

Production steps:

Step 1: one baby dish, cut it in pairs

Step 2: peel and wash the leaves

Step 3: cut into firewood sticks 0.5cm wide

Step 4: put the cut baby cabbage into a large bowl, sprinkle with salt, mix well, marinate for 10-15 minutes, and pour out the salt water

Step 5: sugar, mix well, sprinkle with a large spoon of hot oil, finish

Step 6: chop the chili peppers and sprinkle them on the baby cabbage

Materials required:

Baby dish: 1

Red pepper: 3

Salt: right amount

Sugar: right amount

Edible oil: right amount

Lemon vinegar: 3 teaspoons

Note: 1. Lemon vinegar is slightly bitter, should not be put more, like sour, can add some Zhenjiang vinegar. 2. Pepper just need to be cut well and drenched with hot oil, the spicy taste will come out naturally, and there is no need to refine in advance.

Production difficulty: simple

Technology: fried

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Suan La Bai Cai